INTRODUCTION TO BIOTECHNOLOGY PTT 1042 Puan Siti Aminah

INTRODUCTION TO BIOTECHNOLOGY PTT 104/2 Puan Siti Aminah binti Mohd Hassan

Course Outcomes (C 0): 1) 2) 3) 4) Ability to explain foundations of modern biotechnology. Ability to demonstrate important recent advances in methods and applications of biotechnology with regards to microorganisms and plants. Ability to differentiate scopes and importance of various biotechnological streams. Ability to demonstrate understanding on ethical implications of biotechnology.

Learning approach: Lectures : 28 hours (100 %) ◦ Industrial visit ◦ Student’s presentation ◦ Industrial speaker NO LAB

Evaluation Peperiksaan/ Examination: 60% Mid-term Examination 1 Mid-term Examination 2 Final Examination = 10% = 40% Kerja kursus/course work: 40% Assignments & Quizzes Reports on industrial visits = 20%

Assignment 10 groups 10 themes In power point presentation ◦ Include video ◦ Example ◦ Total marks Individual Group

Industrial visit PUSAT BIOTEK TPM PERLIS. TECHNOLOGY PARK MALAYSIA. LOT PT 1306, BUKIT AYER, MUKIM KURONG BATANG, 01000, KANGAR, PERLIS TEL: 04 -977 2020 FAX: 04 -977 2121 (Admin: Mrs. Hamizah Hilmi)

List of text books and references : Text Book: William J. T. and Michael A. P. (2009). Introduction to Biotechnology. 2 nd Edition. Pearson Benjamin Cummings. PRICE: RM 86. 00

References Books: 1). Susan R. Barnum. (2005). Biotechnology an introduction. 2 nd edition. Thomson, Brooks/Cole Publication. 2). Acquaah, G. (2004). Understanding Biotechnology. Pearson. Prentice Hall. 3). Bougaize, D. , Jewell, T. R. and Buiser, R. G. (2000). Biotechnology; Demystifying the Concept. Benjamin. Cummings Publication 4). Rene Fester Kratz Ph. D, Donna Rae Siegfried. (2010). Biology For Dummies. Second Edition. 5). R. C. Sobti and Suparna S. Pachauri (2009). Essential of biotechnology. CRC press, US.

Week 1 and week 2 An Overview of Biotechnology Define biotechnology and describe the classical biotechnology and the foundations of new biotechnology. Express the importance and commercial potential of biotechnology.

An Overview of Biotechnology

What is Biotechnology? Biotechnology is the manipulation of living organisms and organic material to serve human needs. Using scientific methods with organisms to produce new products or new forms of organisms Any technique that uses living organisms or substances from those organisms to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses.

Examples: ◦ Yeast in bread making and alcohol production ◦ Use of beneficial bacteria (penicillin) to kill harmful organisms ◦ Cloning of plants and animals ◦ Artificial insemination

These definitions imply biotechnology is needed because: Ø Nature has a rich source of variation Ø Here we see bean has many seed coat colors and patterns in nature Ø But we know nature does not have all of the traits we need **does not contain all the genetic variation man desires

• Fruits with vaccines • Grains with improved nutrition What controls this natural variation? Allelic differences at genes control a specific trait Gene - a piece of DNA that controls the expression of a trait Allele - the alternate forms of a gene

What are the purpose of biotechnology? Produce traditional products in clever new ways ◦ Increase crop productivity, meat and milk production ◦ Bacteria that produce insulin for treatment of diabetes ◦ Modified bacteria that secrete enzymes to help dissolve oil spills in marine habitats

Produce new products (drugs, protein) that did not exist before ◦ Diagnostic tests to identify genes for inherited diseases: cystic fibrosis, Huntington‘s disease ◦ Forensic assays for DNA and body fluids Modify genetics to produce organisms with new „recombinant“ traits ◦ Plants with resistance to disease and parasites ◦ Replacing a defective gene in plant, animal or human ◦ In vitro fertilization, cloning ◦ Preservation of species by freezing gametes or embryos, or resurrecting extinct species using cloning techniques

What are the areas in Biotechnology?

What did these individuals contribute to biotechnology? Antony van Leeuwenhoek 1675 Discovered cells using a simple microscope ◦ Bacteria ◦ Protists ◦ Red blood

Gregor Johan Mendel 1863 Discovered genetics Austrian monk who conducted the first genetics experiments using pea plants in the mid 1800 s. Often considered the founder of genetics.

Walter Sutton Discovered Chromosomes Thomas Hunt Morgan Discovered how genes are transmitted through chromosomes

Robert Hooke 1665 Invented the compound light microscope First to observe cells in cork Louis Pasteur 1870’s Disproved the notion of spontaneous generation, describing the role of bacteria in spoilage and the scientific basis for fermentation Created the rabies vaccine

Ernst Ruska Invented the electron microscope Sir Alexander Fleming Discovered penicillin

Rosalind Elsie Franklin Research led to the discovery of the double helix structure of DNA James Watson and Francis Crick 1953 Discovered DNA

Paul Berg 1972 Stanford University scientist who first developed recombinant DNA technology, a method for insertion of genetic material from one organism into another.

Mary-Claire King Mapped human genes for research of cancer treatments Ian Wilmut Created the first true clone, the Dorset ewe Dolly

What are the stages of biotechnology? ANCIENT BIOTECHNOLOGY • Related to food and shelter; includes domestication CLASSICAL BIOTECHNOLOGY • Built on ancient biotechnology: Fermentation promoted food production, and medicine MODERN BIOTECHNOLOGY • Manipulates genetic information from microorganisms: genetic engineering

Evolving corn

ancient biotech History of Domestication and Agriculture ◦ Paleolithic peoples began to settle and develop agrarian societies about 10, 000 years ago ◦ Early farmers in the Near East cultivated wheat, barley, and possibly rye ◦ 7, 000 years ago, pastoralists roamed the Sahara region of Africa with sheep, goats, cattle, and also hunted and used grinding stones in food preparation ◦ Early farmers arrived in Egypt 6, 000 years ago with cattle, sheep, goats, and crops such as barley, emmer, and chick-pea ◦ Archaeologists have found ancient farming sites in the Americas, the Far East, and Europe

ancient biotech ◦ ◦ Not sure why peoples began to settle down and become sedentary May be in response to population increases and the increasing demand for food Shifts in climate The dwindling of the herds of migratory animals Early Farmers could control their environment when previous peoples could not People collected the seeds of wild plants for cultivation and domesticated some species of wild animals living around them, performing selective breeding

stone sheep, 2900 BC

ancient plant germplasm The ancient Egyptians saved seeds and tubers, thus saved genetic stocks for future seasons Nikolai Vavilov, a plant geneticist, came up with first real plan for crop genetic resource management National Seed Storage Laboratory in Fort Collins, Colorado is a center for germplasm storage in the U. S. Agricultural expansion and the use of herbicides has put germplasm in danger and led to a global effort to salvage germplasm for gene banks

fermented food, 1500 BC Yeast - fruit juice wine Brewing beer - CO 2 Baking bread, alcohol Egyptians used yeast in 1500 B. C. 1915 -1920 Baker’s Yeast

fermented food, 1500 BC

fermentation Fermentation: microbial process in which enzymatically controlled transformations of organic compounds occur Fermentation has been practiced for years and has resulted in foods such as bread, wine, and beer 9000 B. C. - Drawing of cow being milked Yogurt - 4000 B. C. Chinese Cheese curd from milk - 5000 -9000 years ago Fermented dough was discovered by accident when dough was not baked immediately

fermentation Modern cheese manufacturing involves: inoculating milk with lactic acid bacteria adding enzymes such as rennet to curdle casein heating separating curd from whey draining the whey salting pressing the curd ripening

fermented beverages Beer making began as early as 6000 -5000 B. C. Egypt ~5000 B. C made wine from grapes Barley malt – earthenware Yeast found in ancient beer urns Monasteries - major brewers 1680 - Leeuwenhoek observed yeast under microscope Between 1866 and 1876 - Pasteur established that yeast and other microbes were responsible for fermentation.

classical biotech Describes the development that fermentation has taken place from ancient times to the present Top fermentation - developed first, yeast rise to top 1833 - Bottom fermentation - yeast remain on bottom 1886 – Brewing equipment made by E. C. Hansen and still used today World War I – fermentation of organic solvents for explosives (glycerol) World War II – bioreactor or fermenter: Antibiotics Cholesterol – Steroids Amino acids

classical biotech large quantities of vinegar are produced by Acetobacter on a substrate of wood chips fermented fruit juice is introduced at the top of the column and the column is oxygenated from the bottom

classical biotech advances In the 1950’s, cholesterol was converted to cortisol and sex hormones by reactions such as microbial hydroxylation (addition of -OH group) By the mid-1950’s, amino acids and other primary metabolites (needed for cell growth) were produced, as well as enzymes and vitamins By the 1960’s, microbes were being used as sources of protein and other molecules called secondary metabolites (not needed for cell growth)

classical biotech advances Today many things are produced: ◦ ◦ ◦ Pharmaceutical compounds such as antibiotics Amino Acids Many chemicals, hormones, and pigments Enzymes with a large variety of uses Biomass for commercial and animal consumption (such as single-cell protein)

amino acids and their uses

old biotech meets new Fermentation and genetic engineering have been used in food production since the 1980 s Genetically engineered organisms are cultured in fermenters and are modified to produce large quantities of desirable enzymes, which are extracted and purified Enzymes are used in the production of milk, cheese, beer, wine, candy, vitamins, and mineral supplements Genetic engineering has been used to increase the amount and purity of enzymes, to improved an enzyme’s function, and to provide a more cost-efficient method to produce enzymes. ◦ Chymosin, used in cheese production, was one of the first produced

foundations of modern biotech 1590 - Zacharias Janssen - First two lens microscope (30 x) 1665 - Robert Hooke - Cork “Cellulae” (Small Chambers) Anthony van Leeuwenhoek – (200 x) 1676 - animalcules (in pond water) 1684 - protozoa/fungi

m i c r o s c o p y van Leeuwenhoek’s microscope (200 x)

van Leeuwenhoek’s drawing of yeast published in 1684

foundations of modern biotechnology 1838, Matthias Schleiden, determined that all plant tissue was composed of cells and that each plant arose from a single cell 1839, Theodor Schwann, came to a similar determination as Schleiden, for animals 1858, Rudolf Virchow, concluded that all cells arise from cells and the cell is the basic unit of life Before cell theory the main belief was vitalism: whole organism, not individual parts, posses life By the early 1880 s, microscopes, tissue preservation technology, and stains allowed scientists to better understand cell structure and function

Modern Biotechnology Lab

Expert system

In General, Plant Biotechnology Techniques Fall Into Two Classes Gene Manipulation • Identify a gene from another species which controls a trait of interest • Or modify an existing gene (create a new allele) Gene Introduction • Introduces that gene into an organism • Technique called transformation • Forms transgenic organisms

Gene Manipulation Starts At the DNA Level The nucleus contains DNA Source: Access Excellence

DNA Is Packaged Double-stranded DNA is condensed into Chromosomes Source: Access Excellence

Chromosomes Contain Genes Chromosome Gene Source: Access Excellence

Manipulation of genes is called genetic engineering or recombinant DNA technology Genetic engineering involves taking one or more genes from a location in one organism and either ◦ Transferring them to another organism ◦ Putting them back into the original organism in different combinations GMO- genetically modified organisms. GEO- genetically enhanced organisms.

With both, the natural genetic material of the organism has been altered. Roots in bread making, wine brewing, cheese and yogurt fermentation, and classical plant and animal breeding Genetically modified organisms (GMOs) are consumed by millions of people (especially Americans) EVERY DAY. ◦ Almost 56% of all soybean plantings worldwide are genetically engineered (much higher in the US)

Biotechnology Industry Focuses on a variety of research areas including: ◦ ◦ Health/medicine Food science Environmental science Agroscience

The importance and commercial potential of biotechnology What Are the Benefits of Biotechnology? Medicine ◦ Human ◦ Veterinary ◦ Biopharming Environment Agriculture Food products Industry and manufacturing

Product of biotechnology

a p p l i c a t i o n s Agriculture Plant breeding to improve resistance to pests, diseases, drought and salt conditions Mass propagation of plant clones Bioinsecticide development modification of plants to improve nutritional and processing characteristics Chemical Industry Production of bulk chemicals and solvents such as ethanol, citric acid, acetone and butanol Synthesis of fine specialty chemicals such as enzymes, amino acids, alkaloids and antibiotics

a p p l i c a t i o n s Medicine Development of novel therapeutic molecules for medical treatments Diagnostics Drug delivery systems Tissue engineering of replacement organs Gene therapy

a p p l i c a t i o n s Food Industry Production of bakers' yeast, cheese, yogurt and fermented foods such as vinegar and soy sauce Brewing and wine making Production of flavors and coloring agents Veterinary Practice Vaccine production Fertility control Livestock breeding

a p p l i c a t i o n s Environment Biological recovery of heavy metals from mine tailings and other industrial sources Bioremediation of soil and water polluted with toxic chemicals Sewage and other organic waste treatment

future of medicine smart drugs for cancer and autoimmune diseases (arthritis, psoriasis, diabetes) gene-based diagnostics and therapies pharmaco-genomics and personalised medicine stem cells and regenerative medicine health and longevity

Biotech Benefits and Risks ◦ ◦ ◦ ◦ Decreasing reliance on pesticides Insect resistance management Gene flow and out crossing Non-target organisms Human, wildlife and environmental health Preserving genetic diversity in plants and animals Economic impacts

Biotech Foods and Health Enhanced protein and essential nutrients prevent disease ◦ Vitamin A to prevent childhood blindness ◦ Increased calories and nutrients to prevent malnutrition Increasing food availability by reducing spoilage Golden rice

Healthier Foods Added ◦ Wheat ◦ Rice Nutrients Reducing Natural Food Toxins

Fighting Hunger Improving yields of food staples Controlling insects Controlling crop diseases ◦ Bananas ◦ Cassava ◦ Sweet potato virus Greater salt tolerance

Food Security Increasing crop productivity to meet growing global food needs Increasing crop productivity of staple foods rich in protein and calories Increasing access to a healthy, diverse diet

Environmental impacts and social responses to Genetically Engineered crops

Potential benefits of transgenic organisms: environmental, health, social

Why so much potential? Genetic engineering provides a greater range of possibilities for transferring desired traits into organisms.

The potential is biological novelty ◦ A greater diversity of organisms may be modified ◦ The quantity and quality of traits are limited by the identification of useful genes and are not constrained by existing variation among interbreeding relatives

Are they good or bad for the environment?

Yes, according to the plant biotechnology industry

No, according to environmental activist groups

Agri BT products on the market… Global area under transgenic crops is seen growing. The only transgenic crop approved in India for commercial cultivation is Bt cotton. Interestingly, the area under Bt cotton in 2005 was only 500, 000 hectares out of over 9 million hectares under total cotton crop.